Diego Vitagliano, a Neapolitan born in 1985, is one of the leading figures of the new generation of Neapolitan pizza chefs. His story, which began in the alleyways of the Rione Sant'Antonio, has led him to become a point of reference in the world of pizza, thanks to an approach that skillfully combines tradition and contemporary vision.
The passion for this art blossomed in Vitagliano at just 14 years old, when he started working as a pizza delivery boy in the historic Carmenella pizzeria of Salvatore and Vincenzo Esposito. These are years of apprenticeship, during which he learns the secrets of traditional Neapolitan pizza. After various experiences in other pizzerias, in 2016 Vitagliano decides to open his first restaurant in Pozzuoli. It is here that he begins to experiment with new dough techniques, with the aim of obtaining a lighter and more digestible pizza, without sacrificing taste and tradition.
Vitagliano tests himself with the use of indirect doughs, with biga or poolish, and different flours from the classic 00, increasing hydration and lengthening the leavening times. This is how his pizza is born, characterized by a high and airy crust, which at the time was defined as "a canotto" and today is considered one of the first examples of contemporary Neapolitan pizza.
Vitagliano's innovative approach is not limited to the dough. The pizza chef pays great attention to the quality of the raw materials, carefully selecting each ingredient, and to the overall customer experience, introducing professional figures such as the sommelier and hospitality staff in his pizzerias. Success is not long in coming. In 2017 Vitagliano moved his pizzeria to Bagnoli, in a larger venue, and in 2019 he opened a second location in Pozzuoli. In 2022, on the occasion of the World Cup, he also brought his pizza to Doha, in Qatar.
The 10 Diego Vitagliano Pizzeria, with the dedication to Diego Armando Maradona to remember why he was called Diego, becomes a brand recognized internationally, awarded by guides and industry rankings, such as with the Three Spicchi of the Gambero Rosso since 2021, the first place in the 50 Top Pizza Italia ranking for three consecutive years (2023, 2024, 2025), the I Maestri dell'Impasto award in 2022 and the Best Service award from 50 Top Pizza Italia in 2023.
In 2024 Vitagliano published the book La pizza napoletana tra creatività e tradizione, published by Italian Gourmet, in which he tells his story and reveals his dough techniques and the most representative recipes, such as the Che Cavolo (with black cabbage cream, smoked Cantabrian anchovies, turmeric walnuts and fried black cabbage leaves) and the Abra-ciami (with double crunch, smoked provola, smoked Angus carpaccio, sweet paprika, sea salt, rocket and grilled mayonnaise).
But Vitagliano does not stop there. In addition to pizza, he also dedicates himself to the production of artisanal panettone and other traditional Neapolitan desserts, such as pastiera. In his restaurants he also offers a wide selection of gluten-free pizzas and alternative doughs, such as the Rustichella and the Croccante.
"Pizza is for everyone", says Vitagliano, emphasizing how his pursuit of excellence does not compromise accessibility. Despite his success, Vitagliano remains true to his origins, offering a pizza that is both innovative and deeply linked to Neapolitan tradition. His story is an example of how passion, dedication and the desire to experiment can lead to extraordinary results.
